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Pumpkin Cream Cheese Danish Recipe

Pumpkin Cream Cheese Danish Recipe
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★★★★★

4.9 from 13 reviews

This Pumpkin Cream Cheese Danish combines flaky puff pastry with a creamy, spiced pumpkin and cream cheese filling. Perfect for breakfast or a cozy autumn dessert, these danishes are easy to make and delightfully flavorful with hints of pumpkin spice and vanilla.

Ingredients

Scale

Puff Pastry

  • 1 package of puff pastry (thawed)

Filling

  • 8 oz cream cheese (softened)
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice

Finishing

  • 1 egg (beaten, for egg wash)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) ensuring it reaches the precise temperature for a perfectly baked danish.
  2. Prepare Puff Pastry: Lightly flour your work surface and roll out the thawed puff pastry. Cut the pastry into equally sized squares to create individual danish bases.
  3. Make Filling: In a mixing bowl, combine the softened cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin spice. Blend thoroughly until the mixture is smooth and creamy.
  4. Fill Pastry Squares: Spoon a generous dollop of the pumpkin cream cheese filling into the center of each puff pastry square, ensuring not to overfill to prevent leakage while baking.
  5. Shape Danishes: Fold the corners of each pastry square over the filling, pinching gently to seal and create an attractive danish shape.
  6. Apply Egg Wash: Brush the tops of each folded danish with the beaten egg to give them a beautiful golden, glossy finish after baking.
  7. Bake Pastries: Place the danishes on a baking sheet lined with parchment paper and bake for 20-25 minutes or until they are puffed up and golden brown.
  8. Cool and Dust: Allow the danishes to cool slightly on a wire rack, then dust them lightly with powdered sugar before serving to add a touch of sweetness and decorative appeal.

Notes

  • For best results, ensure the puff pastry is fully thawed and cold before rolling.
  • You can substitute pumpkin spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
  • These danishes are best served warm but can be reheated gently in the oven.
  • Store leftovers in an airtight container for up to 2 days; they are best eaten fresh.

Nutrition

Keywords: pumpkin cream cheese danish, pumpkin danish recipe, pumpkin pastry, fall dessert, cream cheese danish

Find it online: https://tastewithamy.com/pumpkin-cream-cheese-danish-recipe/